A perfectly spiced Sweet Potato Bundt Cake is sure to be your favorite fall dessert! A tender moist crumb, packed with amazing cozy flavors, then topped with a creamy glaze and crunchy nuts. YUM!
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This Sweet Potato Bundt Cake has been on repeat in my house for the past few weeks. It’s so easy to make, only requires one bowl and makes for an amazing dessert, breakfast or snack. Or even all 3!
What do you need for the Bundt Cake
- Sweet Potato: I typically use canned Sweet Potato Puree however if you can’t find that, boil 2 medium sweet potatoes.
- Brown Sugar + Sugar: Makes the cake sweet and the brown sugar helps keep the cake moist.
- Butter: Keeps the cake moist and adds flavor.
- Vegetable Oil: Keeps the sweet potato bundt cake moist and delicious.
- Baking Powder + Baking Soda: Helps the cake rise and creates a tender and fluffy crumb.
- All Purpose Flour: Adds structure to the cake.
- Cinnamon: The perfect amount of spice for the Sweet Potato Bundt Cake.
- Eggs: Helps the cake rise, add moistness and structure.
- Vanilla: Adds to the overall flavor of the cake.
- Salt: Helps balance out the sweet.
Cinnamon Filling
To really take this Sweet Potato Bundt Cake over the top, it gets filled with a brown sugar/cinnamon filling. This can be made prior to you starting the batter for the bundt cake.
- In a medium size bowl, mix together the softened butter, brown sugar, cinnamon and nutmeg.
Canned Sweet Potatoes
For this recipe I typically use 1-15 oz can of canned sweet potato. Now be sure that your aren’t picking up the pre-made sweet potato pie filling, it has to be pure sweet potato with nothing added to it. I always use Farmer’s Market Sweet Potato Puree.
Now, I know that not every grocery store carries canned sweet potato so the next best thing would be to boil 2 medium size sweet potatoes. Boil the sweet potatoes until fork tender, peel the sweet potatoes and mash with a fork. Then continue the recipe with the remaining steps.
How to store the Bundt Cake
Slice the cake, then place in a airtight container. If you icing the entire cake with the cream cheese glaze, it’s best to store the cake in the fridge.
Sweet Potato Bundt Cake
Ingredients
Sweet Potato Bundt Cake
- 2 cup Sugar
- 1/2 cup Brown Sugar
- 3/4 cup Vegetable Oil
- 1/4 cup Unsalted Butter
- 4 Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 cup All Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1 tablespoon Vanilla Extract
- 1- 15 oz Canned Sweet Potato Puree
Brown Sugar Filling
- 1/2 cup Light Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 3 tablespoon Unsalted Butter Softened
Cream Cheese Glaze
- 4 oz Cream Cheese Softened
- 1 cup Powdered Sugar
- 1/2 teaspoon Cinnamon
- 1 tablespoon Vanilla Extract
- 3 tablespoon Milk
- 1/4 chopped Pecans Optional
Instructions
Brown Sugar Filling
- 1. Mix the light brown sugar, cinnamon, nutmeg and softened butter together in a bowl. Set aside until you prepare the Sweet Potato Cake batter.
Sweet Potato Cake
- 1. Preheat the oven to 350 degrees. Grease a 1 pound bundt pan with non-sticking baking spray. 2. In a stand mixer fitted with a paddle attachment, mix together the sweet potato puree, oil, butter, eggs, vanilla and sugars together until well combined. Add in the flour, baking powder, baking soda, cinnamon and salt. Be sure not to overmix. 3. Pour half of the batter into the bundt pan then spoon filling in the middle of the bundt cake, then top with the remaining batter. 4. Bake for 45-55 minutes or until a toothpick comes out clean. 5. Allow the bundt cake to cool for about 20 minutes before turning it out of the pan. Once the bundt cake is cooled completely, cover with cream cheese glaze and top with nuts if you choose.
Cream Cheese Glaze
- 1. In a medium bowl, mix together the cream cheese, powdered sugar, vanilla extract, cinnamon and milk. Set aside until the Sweet Potato Cake cools.
BHM Virtual Potluck:
Britney Breaks Bread- Peanut Curry Braised Ribs
Razzle Dazzle Life – Lemon Pepper Honey Chicken Wings
Sense & Edibility- Black eyed Peas
Geo’s Table- Jerk Shrimp Cakes and Grits
Chenée Today- Sweet Potato Pop Tarts with Brown Butter Icing
Seasoned to Taste- Buttermilk Biscuits
Vee the Baker- Sweet Potato & Coconut Cinnamon Rolls
Murielle Banackissa- Sugar Coated Vanilla Peanuts
Feed the Malik- Sourdough Discard Honey Rosemary Cornbread
Meiko and the Dish- Southern Potato Salad & Rich Auntie Potato Salad
Jan
No where in the recipe do you list salt or the amount needed yet the instructions say to mix the dry ingredients, including salt into the wet ingredients! How much salt?
Bianca
Hi Jan!
The recipe needs 1/2 teaspoon salt.
Bianca
Tracy
This sounds divine! Can you explain what a “1 lb Bundt Pan” is? I can’t find any reference to a “1 lb Bundt pan” anywhere on the internet, except in your recipe. The standard size is 10 inches, which is usually considered as holding 12 cups of batter. Is a 1 lb Bundt Pan SMALLER than the “standard” bundt pan? Thank you!